Minna wesselhceft



'MINNA WESSELHCEFT, OF BALTIMORE, MARYLAND.

Lena; Patent No. 82,909, dated 0mm 6, 1s6s.-

IMPROVED EXTRACT OF 'BARLEY-MALT.

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TO ALL WHOM IT MAY CONCERN:

Be it known that}, MINNA WESSELHGJFI, of the city and county of Baltimore, in the State of Maryland, v

have invented a new and improved Mode of Obtaining at Pure Extract of Barley-Malt, for curative and dietetic purposes; and I do hereby declare that the following is a full and exact description thereof.

The nature of my invention consists in treating malted barleyby a certain process, so as to utilize nearly the entire-bulk of the grain, deprive the extract of its fermen-tabl ehualities, and prepare therefrom a dietetic tonic for nutritive and remedial purposes. v p I .To enable others skilled in the art to make and use my invention, I willproc'eed to describe the process of its preparation. v

I mix two parts of barley-malt with threeparts' of water, previously heated to a temperature of 100 to 120 Fahrenheit', over a slow fire, gradually increasing' the temperature to 160. When this is reached, the

thick, pulpy mass of hulls and starchis'graduallydissolvel to a clear, watery consistence, 'diastase, the n'utri-.

tive principle, beingde'veloped, I I I I v This, acting upon the bulkot' thestarch for several hours, holds the some in solution, resolving it into a clear brown liquid. Constant stirringisneoessary during this dissolving process. The hulls are then separated a hyfiltrationthrough cotton bags-,and the liquidthus obtained is at once placed over a rapid fire and'boiled for a time, until the albumen it containscoagulates, when itis also separated by filtrationthrough felt or flannel. The albumen, by being thus solidified and renewed, deprives the remaining liquid of its fermentable qnalities to a great extent. i

After removing the albumen, as stated, the rich, strong liquid" obtained is ready to be concentrated, by evaporation, to a dense gelatinous mass, which, when .cooled,'i's cut into strips and dried in the air, or by artificial heat, and will, when pulverized, yield afine white powder. Otherwise, the liquid may he reduced to a semi-fluid state only, retaining its saccharine and glutinous properties, itc- When intended .for use in a semi-fluid state, in which way I usually prepare it as anarticle of'manufacture, as a gentle tonic, for nutritive and-curative purposes, I add carsm'el or burnt cane-sugar. This is prepared. by constant stirring over a rapid fire, until the mass becomes almost black, and is nearly deprived of its sweetness, when a small quantity ofwatcr is added, and the boilingcontinued until the mass reaches the same degree of smoothness possessed by the malt sirup, to which it is added in the proportion of two parts of burnt sugar to seven' parts of. malt sirup, facilitating the concentration of the latter, and, besides, .giving'it consistence, flavor,

'and color, as also aiding inits preservation. I may add, if desired, adecoction'oi' gentian."

. Having thusdescribed my invention, what I claim as new, and desire to secure by Letters Patent of the United States, i s-- 4 A new article of manufacture for dietetic and remedial: purposes, a concentrated-extract of malt, prepared in the manner as described. v

- MINNA- WEssELHmFT Witnesses: I p

Ross. LAUTENBACR, M. D.

Armour Bonn. 

